I followed the recipe until it came to the grilling. I glazed the ribs lightly then grilled under a low heat until they started to look slightly dry then turned and brushed with more glaze. I did this until there was no more glaze. The taste was amazing and the texture was fine. I will, as others have suggested, try simmering the ribs for longer. Overall this is a pretty fool-proof recipe.

Fab little recipe have used it with pork ribs and belly slices, also with beef ribs, I pressure cook meat first for 15 minutes. and if you want to marinate a small rack of ribs for a starter cutting quantities in halve is plenty. I cook in fan oven 20 minutes @ 180 cheers.

I did this recipe yesterday well what a triumph it went down really well with my family. I agree with previous comments boil for longer than stated.The smell where amazing while cooking and we served it with a Nandos type spicy rice

Made this at the weekend for a BBQ, the adults really enjoyed the recipe, but the kids thought the taste was 'too strong'. Would make again as very easy to do, marinated mine for over 24 hours. Quick and easy.

I forgot to state the obvious in my comment above. Pour the sauce over the ribs in the baking dish before popping them into the oven. Ideally you should have one quarter to one half inch of sauce in the pan with the ribs.

I must try these soon ... judging from comments it's just what I'm looking for in a sauce.In regard to a few previous comments ... I wouldn't parboil the ribs any longer than 20 minutes. If they're not tender it's because of too much heat on the grill. As much as I love grilling, I never do ribs there because I'm not capable of controlling a low, slow grill. I use the grill to make steaks charred rare, and sausages "burnt real good".For fall off the bone tender ribs, after the 20 minute parboil, fit them into a glass baking dish (2 pounds fit an 8x8 inch pan, 4 pounds fit a 9x13 inch pan) cover with aluminum foil and bake them for 2 hours in a 300 degree F. oven. Turn and bast after one hour ... if you want to brown the up side, uncover them for the last quarter hour.

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Tips (2)

sim1087th Sep, 2016

I find boiling ribs they lose flavour and usually takes long than the recipe says. So now I cooking them in a Roasting Bag, which is usually quicker depending on the size of the ribs. My family like the BIG Ribs LOL, they take about 45mins in my oven. They cooking in there own juices and no flavour is lost.

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